Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities
作者： Hongyan Li , Zeyuan Deng , Honghui Zhu , Chanli Hu , Ronghua Liu
DOI: 10.1016/J.FOODRES.2011.12.014
关键词: Cruciferous vegetables 、 Pelargonidin 、 Anthocyanidins 、 Petunidin 、 Chemistry 、 Cyanidin 、 Delphinidin 、 DPPH 、 Anthocyanin 、 Botany 、 Food science
摘要: Twelve highly pigmented (red or purple) vegetables (carrots, cabbage, cauliflower, potatoes, onions, asparagus and eggplant) were investigated for their total anthocyanin contents (TAC) and compositions of the individual anthocyanins and anthocyanidins by UPLC and LC–DAD–ESI–MS, and their antioxidant activities by DPPH, FRAP (ferric reducing antioxidant power) and ORAC (oxygen radical absorption capacity) assays. While a total of 26 anthocyanins were identified, the main aglycones were only found to be limited to 4 …
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